Apple Ring Pancakes (Print Version)
# Ingredients:
→ Pancake Mix
01 -
1/4 teaspoon salt
02 -
2 large eggs
03 -
1 tablespoon butter, melted and cooled
04 -
1 cup (240g) plain yogurt
05 -
1 teaspoon vanilla extract
06 -
1 1/2 teaspoons baking powder
07 -
2 tablespoons granulated sugar
08 -
1 cup (125g) flour, leveled and spooned
→ Extras
09 -
Butter or oil for frying (e.g., clarified butter or vegetable oil)
10 -
Cinnamon or powdered sugar for sprinkling on top
11 -
4 small apples (570g/20oz), softer types like Gala
# Instructions:
01 -
In a big bowl, mix together yogurt, eggs, vanilla extract, sugar, salt, baking powder, and cooled butter. Gradually stir in the flour until combined—it’s fine if the batter isn’t totally smooth. Leave it alone for a bit.
02 -
Remove the apple skin, then cut out the cores using a thin knife or an apple corer. Slice the apples into 1/3-inch (5-7mm) thick rounds. Thin slices cook more evenly, so don’t go too thick.
03 -
Heat some butter or oil over medium heat in your pan. Dip each apple slice into the batter and drop it into the pan. If needed, scoop out extra batter from the middle with a small spoon. Let one side cook until browned, then flip and cook until the center’s cooked through and the outside’s golden. Keep an eye out so they don’t end up mushy in the middle. Transfer each one to a plate once it’s done and keep going with the others.
04 -
Once cooked, sprinkle the pancakes while they’re still warm with cinnamon sugar or, if they’re cooler, powdered sugar. Then dig in and enjoy!
# Notes:
01 -
To avoid dry batter, gently fill your measuring cup with flour using a spoon, then level it with the flat side of a knife. Skip scooping directly with the cup.
02 -
Most versions use milk instead of yogurt, but yogurt’s thickness adds body. That way, you don’t need extra flour, and the pancakes turn out fluffy with a soft coating.